Lycopene is a bright red carotenoid pigment found in tomatoes and other red fruits and vegetables. Tomatoes and tomato products are the primary sources of lycopene in the human diet. Lycopene belongs to a group of carotenoids known as carotenes, which are hydrocarbons lacking oxygen. Unlike other carotenoids such as beta-carotene, lycopene is a highly unsaturated carotenoid which gives it superior antioxidant capabilities.

Chemical Properties of Lycopene
As a carotenoid, lycopene is a terpenoid, meaning it is composed of eight isoprene units that come together to form a 40-carbon chain. This long carbon chain contains 11 conjugated double bonds that allow lycopene to absorb blue and ultraviolet light wavelengths very efficiently. The presence of these double bonds also makes Tomato Lycopene one of the most potent lipid-soluble antioxidants found in nature. Lycopene itself is non-vitamin and non-protein in nature and is a highly unsaturated hydrocarbon that contains only carbon and hydrogen atoms in its structure.

Absorption and Metabolism of Lycopene
Dietary lycopene from tomatoes is absorbed more efficiently when tomatoes are cooked rather than eaten raw. Cooking helps to break down the plant cell walls and enhances the release and absorption of lycopene in the small intestine. Absorbed lycopene circulates in the body associated with plasma proteins and lipoproteins. It accumulates primarily in the liver, adrenals, testes, prostate and lungs. Lycopene from the diet can be stored in adipose tissues and incorporated into cell membranes where it acts as a potent antioxidant.

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